Sausage Biryani with Coriander and Rice

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Why wait until the weekend to have a takeaway when you can have a fakeaway any night of the week with this scrumptious sausage biryani.

Prep time: 20 mins

Cook time: 15 mins

Serves: 2

Cooking Skill: Easy

Ingredients

225g fresh chipolata sausages
2 tablespoons medium curry paste
1 onion, peeled and thinly sliced
100g mushrooms, wiped and chopped
450g pre-cooked wholegrain rice
4 tablespoons water
1 x 5cm piece cucumber, finely chopped
1 tomato, deseeded and finely chopped
1 tablespoon freshly chopped, coriander

Method

Step 1

In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.

Step 2

Add the onion and mushrooms. Cook gently for a further 4-6 minutes.

Step 3

Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.

Step 4

Stir in the cucumber, tomato and coriander.

Step 5

Serve immediately with poppadoms or toasted naan breads and relish of your choice.

Each serving provides

Based on sausages
Energy

2889kj

688kcal

34%

Fat

33.3g

48%

Saturates

10.7g

54%

Sugars

10.6g

12%

Salt

1.94g

32%

% of an adult's Reference intake
Typical energy values per 100g: 502kJ, 120kcal, 5.8g fat, 1.9g saturates
Each serving provides: 79.8g Protein, 22.2g Carbohydrate, 8.2g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.

Step 2

Add the onion and mushrooms. Cook gently for a further 4-6 minutes.

Step 3

Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.

Step 4

Stir in the cucumber, tomato and coriander.

Step 5

Serve immediately with poppadoms or toasted naan breads and relish of your choice.

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